Kubak with prawns
Ingredients
Garlic Purée >
Japón's Teriyaki ""Shibanuma"" Salsa >
KOIPE Sunflower Oil - 5 litres >
Prawn Vanna Mei / Peeled and deveined 31/40 >
Pre-cooked white rice (Ready in 60 seconds) >
Salsa de Ostras Lee Kum Kee - 2,268 kg >
Sanbishi Soy Sauce, Japan >
Sesamo Oil Oscuro Jia Jia Shan Aceite de sesamo. >
Wok Indonesia >
Little Mountain
RECIPE
Individual
PREPARATION TIME
30 minutes
DIFFICULTY
Medium
Elaboration
Heat the sunflower oil in a frying pan and add the crushed garlic along with the prawns. Add the Indonesian stir-fry mix and sauté briefly for about 3 minutes. Next, add the soy sauce, teriyaki sauce and oyster sauce, along with a little water. Let it cook for about 5 minutes, then turn off the heat, add the pure sesame oil and set aside. In a frying pan (preferably cast iron), heat two tablespoons of sunflower oil and, when it is very hot, add the pre-cooked rice. When the rice begins to sizzle, add the prawns with their sauce and serve immediately. You can garnish with chives and sesame seeds.
